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Chiffon cake has becoming the most frequent bake from my oven recently. I simply love the soft and spongy texture of this cake. Also, it is easy to prepare and a healthier option to satisfy my craving for sweet cake. This time, I did experiment baking with fruit jam as I have a jar of blackcurrant jam to be consumed within 6 weeks after opened.

Result was promising, all of us loved it. Aroma, texture and taste, all good. At first, I was worrying it would not turn out nicely as I used a whisk to whisk the egg whites manually. Boys were taking nap, so I had to use a whisk instead of electric mixer to minimise noise pollution.

With the same recipe, I have baked Earl Grey Chiffon Cake, Orange Chiffon Cake and more. Going to try with lemon marmalade soon, sure it will taste good too. Check out the recipe, substitute earl grey tea with fruit jam and adjust the amount of milk if necessary.

cheah & lostpastremembered,Welcome to MK & thanks for the compliments.

Irene,Yes, I got the pan from Phoon Huat. Now I am thinking to get a bigger one.No trick for this cake actually, I baked it as normal but I like to have my oven fan on during baking (for even heat). Not sure it makes a different?Perhaps you may want to try out this recipe? It was adapted from Alex Goh's cookbook.

Joanne,To me, chiffon is actually easier than cakes and the end product always rewarding.Hopefully my arms are still same size. lol